Winery PitarsPrestige Rosé
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Prestige Rosé of Winery Pitars in the region of Friuli-Venezia Giulia often reveals types of flavors of red fruit.
Food and wine pairings with Prestige Rosé
Pairings that work perfectly with Prestige Rosé
Original food and wine pairings with Prestige Rosé
The Prestige Rosé of Winery Pitars matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of jambalaya (louisiana), toasted bagel with smoked salmon or zucchini quiche.
Details and technical informations about Winery Pitars's Prestige Rosé.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Prestige Rosé from Winery Pitars are 0
Informations about the Winery Pitars
The Winery Pitars is one of of the world's great estates. It offers 35 wines for sale in the of Friuli-Venezia Giulia to come and discover on site or to buy online.
The wine region of Friuli-Venezia Giulia
Italian benchmark of great whites of elegance and minerality. Emblematic Friulano with notes of fresh almond, pear and white flowers, taut Ribolla Gialla, precise Pinot Grigio, lively Sauvignon and balanced Chardonnay. Rare sweet Picolit (DOCG), saline Malvasia Istriana. Rising reds: fruity spicy Refosco, more tannic Pignolo and Schioppettino.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
